Halloween Monster Cookies (Cookie #1)
These Easy Halloween Monster Cookies should definitely be top on your list for your next Halloween get together. They're so simple, delicious and fun to make.
GLUTEN FREE DESSERT RECIPE100 COOKIES
Lauren Vasnelis
10/31/2026
Halloween Monster Cookies
100 Cookies Series — Cookie #1
These Halloween Monster Cookies are big, thick, colorful, and loaded with chocolatey goodness! They're soft on the inside, slightly crisp around the edges, and packed with delicious surprises in every bite. And those adorable candy eyeballs make them almost too cute to eat!
I'm especially excited about this recipe because it's officially Cookie #1 in my brand-new 100 Cookies Series! That's right, I'm making 100 different cookie recipes, and we're kicking things off with these fun, spooky green monster cookies!
What I love about these cookies is that they're completely customizable. I loaded mine with chocolate chips, white chocolate chips, crushed gluten-free Oreos, and Glutino chocolate chip cookies. It's almost like combining several of your favorite cookies into one giant cookie!
The bright green dough makes these perfect for Halloween, and the candy eyeballs give each cookie its own little monster personality. They're great for Halloween parties, school celebrations, or just a fun afternoon of baking.
And of course, I make mine completely gluten-free and dairy-free, but these cookies are for everyone! If you don't follow either of those diets, you can easily substitute conventional ingredients at a 1-to-1 ratio. I always include substitution suggestions so everyone can enjoy my recipes, no matter how they eat!
Ingredient Breakdown
Gluten-Free Flour
I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour, which is my go-to for most of my gluten-free baking.
It gives these cookies structure while keeping the centers soft and tender. If gluten isn't an issue for you, regular all-purpose flour works just as well.
Dairy-Free Butter
Dairy-free butter adds richness and helps create that classic buttery cookie texture.
I typically use Country Crock dairy-free butter in my baking, but conventional butter works equally well if dairy isn't a concern.
For this recipe, the butter should be softened rather than melted so it creams properly with the sugars.
Brown Sugar & White Sugar
I like using a combination of brown sugar and white sugar in my cookies.
Brown sugar adds moisture and a slightly caramel-like flavor, while white sugar contributes sweetness and helps the edges develop a little crispness.
Together, they create a nice balance between a soft center and lightly crisp edges.
Egg
The egg helps bind the dough together and gives the cookies structure.
It also contributes moisture, which is especially helpful when working with gluten-free flour.
Vanilla
Vanilla adds a little warmth and enhances the sweetness of the cookies without overpowering the chocolate flavors.
Baking Soda
Baking soda helps the cookies spread and develop their texture during baking.
Because these are larger cookies, chilling the dough is especially important to help control that spread.
Green Food Coloring
Green food coloring is what gives these cookies their fun Halloween monster appearance!
I recommend using gel food coloring if you have it because it generally produces a more vibrant color without adding much liquid.
Keep in mind that the green color may fade slightly during baking, so I like making the dough a little brighter than I want the finished cookies to be.
Chocolate Chips & White Chocolate Chips
I use both dairy-free chocolate chips and dairy-free white chocolate chips for a combination of rich chocolate flavor and creamy sweetness.
These are optional, so you can use one variety, both, or substitute your favorite baking chips.
Gluten-Free Oreos
Crushed gluten-free Oreos add little pockets of chocolate cookie flavor throughout the dough.
I like leaving some larger pieces rather than crushing everything into fine crumbs. This gives the cookies more texture and makes the Oreo pieces visible in the finished cookies.
Regular Oreos can be substituted if gluten isn't an issue.
Glutino Chocolate Chip Cookies
I use Glutino chocolate chip cookies as my gluten-free alternative to Chips Ahoy.
They add another layer of cookie flavor and texture, making these monster cookies especially fun.
You can use conventional chocolate chip cookies instead if you prefer.
Candy Eyeballs
Candy eyeballs are the finishing touch that turns these bright green cookies into adorable little Halloween monsters.
I like using different sizes and arrangements so every cookie looks a little different.
Make sure your candy decorations meet your dietary needs if you're strictly gluten-free or dairy-free.
Yield
12 large cookies
Prep Time
20 minutes (estimated)
Chilling Time
1 hour or longer
Bake Time
12–15 minutes per batch
Equipment
KitchenAid stand mixer or hand mixer
3-tablespoon cookie scoop
Ingredients
Halloween Monster Cookie Dough
1¼ cups gluten-free flour
I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour
6 tablespoons dairy-free butter, softened
⅓ cup brown sugar
3 tablespoons white sugar
1 egg
Splash of vanilla
¼ teaspoon baking soda
Pinch of salt
Green food coloring, as needed
Optional Add-Ins
⅓ cup dairy-free chocolate chips
⅓ cup dairy-free white chocolate chips
½ cup crushed gluten-free Oreos
½ cup crushed Glutino chocolate chip cookies
Decorations
- Candy eyeballs, assorted sizes
Instructions
1. Cream the Butter and Sugars
Using a KitchenAid stand mixer or hand mixer, combine the dairy-free butter, brown sugar, and white sugar.
Beat for approximately 2–3 minutes, until the mixture is light, fluffy, and well combined.
2. Add the Wet Ingredients and Food Coloring
Add the egg, vanilla, and green food coloring.
Continue beating for another 1–2 minutes, until everything is incorporated and the mixture has a vibrant green color.
I recommend making the dough slightly greener than you want the finished cookies because some of the color may fade during baking, especially if you're using liquid food coloring instead of gel.
3. Add the Dry Ingredients
Add the gluten-free flour, baking soda, and salt.
Mix until everything comes together and forms a soft cookie dough.
Avoid overmixing once the dough has formed.
4. Prepare the Cookie Add-Ins
Crush the gluten-free Oreo cookies and Glutino chocolate chip cookies into small pieces.
You don't need to crush them into fine crumbs. I like leaving some larger chunks so they're visible throughout the cookies.
5. Fold in the Add-Ins
Gently fold the chocolate chips, white chocolate chips, and most of the crushed Oreo and Glutino cookies into the dough.
Reserve some of the crushed cookies for rolling the dough balls before baking.
All of the add-ins are optional, so feel free to customize the cookies with your favorites.
6. Chill the Dough
Cover the dough and refrigerate for at least 1 hour, or longer if you have the time.
This helps the dough firm up and reduces excessive spreading during baking.
7. Scoop and Roll the Cookies
Preheat your oven to 350°F.
Using a 3-tablespoon cookie scoop, portion out the chilled dough.
Roll each portion between your hands to form a ball.
Roll the dough balls in the remaining crushed Oreo and Glutino cookies, gently pressing the cookie pieces onto the outside so they stick.
Place the coated dough balls onto a parchment-lined baking sheet, leaving plenty of space between them.
I only bake six cookies at a time because these are fairly large and need room to spread.
8. Bake
Bake at 350°F for 12–15 minutes.
I personally prefer baking mine closer to 15 minutes.
If the cookies haven't started flattening during the last few minutes of baking, you can carefully press them down slightly with a spatula.
Be careful if you're doing this inside the oven because everything will be very hot!
9. Add the Candy Eyes
As soon as the cookies come out of the oven, gently place the candy eyeballs on top while the cookies are still warm.
You can use large eyes, small eyes, or a combination of different sizes and patterns.
I love making each cookie look a little different!
10. Cool and Enjoy
Allow the cookies to cool on the baking sheet for a minute or two before carefully transferring them to a wire cooling rack.
Let them cool completely before serving.
Enjoy your Halloween Monster Cookies!
Lauren's Tips 💚
Chill the Dough for Thick Cookies
Because these cookies are fairly large, I really recommend chilling the dough for at least an hour.
If you have time to chill it longer, even better! This helps prevent the cookies from spreading too much and becoming overly thin.
Save Some Cookie Pieces for the Outside
I like reserving some of the crushed Oreos and Glutino cookies to roll the dough balls in before baking.
This makes the cookie pieces more visible on the outside and gives the finished cookies that fun, chunky monster-cookie appearance.
Don't Flatten the Dough Before Baking
I leave my cookies in round balls when they go into the oven.
If they aren't spreading enough toward the end of baking, I'll gently flatten them with a spatula.
Add the Candy Eyes After Baking
I wait until the cookies come out of the oven before adding the candy eyeballs.
This prevents them from melting or becoming distorted during baking.
Have Fun With the Add-Ins
You don't have to use every add-in listed in the recipe.
Mix and match your favorite cookies, chocolate chips, or other baking treats. Just keep the overall amount of add-ins reasonable so the dough can hold everything together.
Use Gel Food Coloring for Brighter Cookies
Gel food coloring tends to produce a stronger color without adding much moisture.
If you're using liquid food coloring, you may need a little more to achieve that vibrant monster green.
Notes
This recipe makes approximately 12 large cookies using a 3-tablespoon cookie scoop.
Refrigerate the dough for at least one hour before baking.
Bake only six cookies at a time to allow room for spreading.
The cookies bake at 350°F for 12–15 minutes.
I prefer baking mine closer to 15 minutes.
Leave the dough balls round before baking.
Add the candy eyeballs immediately after baking while the cookies are still warm.
The chocolate chips, white chocolate chips, Oreos, and Glutino cookies are optional add-ins.
Conventional all-purpose flour, butter, chocolate chips, and cookies can be substituted at a 1-to-1 ratio if gluten and dairy aren't concerns.
Store completely cooled cookies in an airtight container at room temperature for approximately 3–4 days.
For longer storage, freeze the cookies in an airtight, freezer-safe container.
Always check ingredient labels, particularly on chocolate chips, sandwich cookies, and candy decorations, to ensure they meet your gluten-free and dairy-free needs.
Frequently Asked Questions
Why are these called Monster Cookies?
These cookies get their monster appearance from the bright green dough, chunky cookie add-ins, and adorable candy eyeballs.
They're a fun Halloween twist on a loaded chocolate chip cookie!
Can I use regular all-purpose flour?
Absolutely! I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour, but regular all-purpose flour works well if gluten isn't an issue.
Can I use regular butter?
Yes. I make mine dairy-free, but conventional butter can easily be substituted at a 1-to-1 ratio.
Do I have to use green food coloring?
No. The food coloring is purely decorative.
Without it, you'll still have delicious cookies loaded with chocolate chips and cookie pieces.
Can I leave out some of the add-ins?
Of course!
The chocolate chips, white chocolate chips, Oreos, and Glutino cookies are all optional.
You can customize the cookies based on what you enjoy or already have available.
Can I use regular Oreos and Chips Ahoy?
Absolutely.
I use gluten-free Oreos and Glutino chocolate chip cookies, but conventional versions work just as well if gluten isn't an issue.
Why do I need to chill the dough?
Chilling helps firm up the butter and cookie dough, which reduces spreading during baking.
This is especially helpful when making larger cookies with a 3-tablespoon scoop.
Can I use a smaller cookie scoop?
Yes. You can use a smaller scoop if you prefer smaller cookies.
Just remember that the yield will increase and the baking time will likely be shorter.
Why do you bake only six cookies at a time?
These are large cookies, and they need room to spread.
Baking six at a time gives them enough space without crowding the baking sheet.
Why aren't my cookies spreading?
Chilled dough can sometimes take longer to spread, particularly when it's packed with add-ins.
If the cookies haven't flattened toward the end of baking, you can gently press them down with a spatula.
When should I add the candy eyeballs?
I recommend adding them immediately after baking while the cookies are still warm.
This allows them to settle slightly into the cookie without exposing them to the oven's heat.
Can I make the dough ahead of time?
Yes!
You can prepare the dough in advance and refrigerate it until you're ready to bake.
If the dough becomes very firm, allow it to sit briefly at room temperature until it's easy enough to scoop.
Can I freeze the cookie dough?
Absolutely.
Scoop the dough into balls and freeze them in an airtight container or freezer-safe bag.
You can thaw the dough in the refrigerator before baking, or bake from frozen with a little additional time as needed.
Can I make these cookies for another holiday?
Of course!
Change the food coloring and decorations to match Christmas, Valentine's Day, Easter, or any other occasion.
You could also leave out the food coloring and candy eyes entirely for a classic loaded chocolate chip cookie.
What is the 100 Cookies Series?
My 100 Cookies Series is a new baking adventure where I'll be making 100 different cookie recipes!
These Halloween Monster Cookies are officially Cookie #1, and I can't wait to share the rest of the series with you.
If you have a cookie suggestion, I'd love to hear it!